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Rosemary Blue Cheese Chicken Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4

Ingredients

  • 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • Drizzle of olive oil or other cooking oil
  • ¾ lb mixture of red & green leaf lettuces, washed, dried, & torn into bite-sized pieces
  • 1 cup walnut pieces
  • ½ cup dried cranberries optional

For the dressing:

  • 1 ½ tablespoons red wine vinegar
  • 2 tablespoons sour cream
  • 1/8 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ cup crumbled gorgonzola cheese

Instructions

  • Place the cubed chicken in a medium bowl & add the salt, ground black pepper, rosemary, and garlic powder. Toss with your hands until evenly coated.
  • Wash your hands well with warm soapy water & get out a skillet for cooking the chicken. Drizzle olive oil (or other cooking oiinto the pan, & warm over medium-high heat. Add the chicken & cook, stirring occasionally, until the chicken pieces are crispy & golden all over, roughly ten minutes. Remove to a plate & set aside.
  • Add the lettuce to a large serving bowl, & prepare the dressing. In a small bowl, whisk together the red wine vinegar, sour cream, salt, pepper, olive oil, and honey. When combined well, stir in the gorgonzola.
  • Pour half of the dressing over the lettuce & toss to combine. 
  • Divide the lettuce onto 4 serving plates, top with chicken, walnut pieces, cranberries (if using) and drizzle with extra dressing. Enjoy!